US20110003037A1 - Food Product Containing Table Salt Formulation - Google Patents
Food Product Containing Table Salt Formulation Download PDFInfo
- Publication number
- US20110003037A1 US20110003037A1 US12/866,210 US86621008A US2011003037A1 US 20110003037 A1 US20110003037 A1 US 20110003037A1 US 86621008 A US86621008 A US 86621008A US 2011003037 A1 US2011003037 A1 US 2011003037A1
- Authority
- US
- United States
- Prior art keywords
- primary particles
- particles
- table salt
- physiologically acceptable
- food product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000002639 sodium chloride Nutrition 0.000 title claims abstract description 192
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 146
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 100
- 239000000203 mixture Substances 0.000 title claims abstract description 86
- 235000013305 food Nutrition 0.000 title claims abstract description 71
- 238000009472 formulation Methods 0.000 title claims abstract description 44
- 150000003839 salts Chemical class 0.000 claims abstract description 85
- 238000000034 method Methods 0.000 claims abstract description 59
- 239000002245 particle Substances 0.000 claims abstract description 58
- 239000011164 primary particle Substances 0.000 claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 claims abstract description 27
- 230000008569 process Effects 0.000 claims description 45
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 32
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 21
- 238000000227 grinding Methods 0.000 claims description 21
- 239000001103 potassium chloride Substances 0.000 claims description 17
- 230000015572 biosynthetic process Effects 0.000 claims description 13
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 12
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 11
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 239000000377 silicon dioxide Substances 0.000 claims description 10
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 10
- 229910019142 PO4 Inorganic materials 0.000 claims description 8
- 150000001450 anions Chemical class 0.000 claims description 8
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 8
- 150000002500 ions Chemical class 0.000 claims description 8
- 239000001506 calcium phosphate Substances 0.000 claims description 7
- 239000011777 magnesium Substances 0.000 claims description 7
- 229910052749 magnesium Inorganic materials 0.000 claims description 7
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 7
- 150000001768 cations Chemical class 0.000 claims description 6
- 229910052681 coesite Inorganic materials 0.000 claims description 6
- 229910052906 cristobalite Inorganic materials 0.000 claims description 6
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 6
- 229910052682 stishovite Inorganic materials 0.000 claims description 6
- 238000003786 synthesis reaction Methods 0.000 claims description 6
- 229910052905 tridymite Inorganic materials 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 5
- 239000000443 aerosol Substances 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000021317 phosphate Nutrition 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 4
- 229910052925 anhydrite Inorganic materials 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 150000003467 sulfuric acid derivatives Chemical class 0.000 claims description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 229910001413 alkali metal ion Inorganic materials 0.000 claims description 3
- 235000011010 calcium phosphates Nutrition 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 150000004679 hydroxides Chemical class 0.000 claims description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 3
- 150000004760 silicates Chemical class 0.000 claims description 3
- 229910001428 transition metal ion Inorganic materials 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 claims 1
- 239000000463 material Substances 0.000 description 13
- 238000003801 milling Methods 0.000 description 13
- 235000011164 potassium chloride Nutrition 0.000 description 13
- 229910052708 sodium Inorganic materials 0.000 description 13
- 239000011734 sodium Substances 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 11
- 230000008447 perception Effects 0.000 description 11
- 238000009826 distribution Methods 0.000 description 10
- 239000013078 crystal Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 238000005118 spray pyrolysis Methods 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000000470 constituent Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 239000007789 gas Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000002105 nanoparticle Substances 0.000 description 6
- 235000013606 potato chips Nutrition 0.000 description 6
- 239000002243 precursor Substances 0.000 description 6
- 235000019731 tricalcium phosphate Nutrition 0.000 description 6
- 235000019486 Sunflower oil Nutrition 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 230000002776 aggregation Effects 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000019600 saltiness Nutrition 0.000 description 5
- 235000012239 silicon dioxide Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000002600 sunflower oil Substances 0.000 description 5
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229940078499 tricalcium phosphate Drugs 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 229910001233 yttria-stabilized zirconia Inorganic materials 0.000 description 4
- OBETXYAYXDNJHR-SSDOTTSWSA-M (2r)-2-ethylhexanoate Chemical compound CCCC[C@@H](CC)C([O-])=O OBETXYAYXDNJHR-SSDOTTSWSA-M 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- -1 KCl Chemical class 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 241001272996 Polyphylla fullo Species 0.000 description 3
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 3
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 239000011324 bead Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000005245 sintering Methods 0.000 description 3
- 229940075620 somatostatin analogue Drugs 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- WSLDOOZREJYCGB-UHFFFAOYSA-N 1,2-Dichloroethane Chemical compound ClCCCl WSLDOOZREJYCGB-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000002441 X-ray diffraction Methods 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 239000003570 air Substances 0.000 description 2
- 239000012080 ambient air Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 235000011132 calcium sulphate Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 159000000011 group IA salts Chemical class 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 2
- 238000011065 in-situ storage Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000014109 instant soup Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000000095 laser ablation inductively coupled plasma mass spectrometry Methods 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 235000011147 magnesium chloride Nutrition 0.000 description 2
- 159000000003 magnesium salts Chemical class 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000007415 particle size distribution analysis Methods 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 239000004810 polytetrafluoroethylene Substances 0.000 description 2
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 229910052710 silicon Inorganic materials 0.000 description 2
- 239000010703 silicon Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 description 2
- 235000011152 sodium sulphate Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 2
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- 239000011701 zinc Substances 0.000 description 2
- QBYIENPQHBMVBV-HFEGYEGKSA-N (2R)-2-hydroxy-2-phenylacetic acid Chemical compound O[C@@H](C(O)=O)c1ccccc1.O[C@@H](C(O)=O)c1ccccc1 QBYIENPQHBMVBV-HFEGYEGKSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 238000004438 BET method Methods 0.000 description 1
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- 229910014811 CaCl2—6H2O Inorganic materials 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
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- UQEAIHBTYFGYIE-UHFFFAOYSA-N hexamethyldisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)C UQEAIHBTYFGYIE-UHFFFAOYSA-N 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
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- OUHCLAKJJGMPSW-UHFFFAOYSA-L magnesium;hydrogen carbonate;hydroxide Chemical compound O.[Mg+2].[O-]C([O-])=O OUHCLAKJJGMPSW-UHFFFAOYSA-L 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
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- 235000011090 malic acid Nutrition 0.000 description 1
- 229960002510 mandelic acid Drugs 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000013507 mapping Methods 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 150000004712 monophosphates Chemical class 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 239000001120 potassium sulphate Substances 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010963 scalable process Methods 0.000 description 1
- 238000004626 scanning electron microscopy Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 238000003980 solgel method Methods 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 239000006104 solid solution Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- 159000000008 strontium salts Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 229910021653 sulphate ion Inorganic materials 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000008371 tortilla/corn chips Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- STCOOQWBFONSKY-UHFFFAOYSA-N tributyl phosphate Chemical compound CCCCOP(=O)(OCCCC)OCCCC STCOOQWBFONSKY-UHFFFAOYSA-N 0.000 description 1
- 239000011882 ultra-fine particle Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000001238 wet grinding Methods 0.000 description 1
- 238000010626 work up procedure Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C01—INORGANIC CHEMISTRY
- C01D—COMPOUNDS OF ALKALI METALS, i.e. LITHIUM, SODIUM, POTASSIUM, RUBIDIUM, CAESIUM, OR FRANCIUM
- C01D3/00—Halides of sodium, potassium or alkali metals in general
- C01D3/26—Preventing the absorption of moisture or caking of the crystals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- C—CHEMISTRY; METALLURGY
- C01—INORGANIC CHEMISTRY
- C01D—COMPOUNDS OF ALKALI METALS, i.e. LITHIUM, SODIUM, POTASSIUM, RUBIDIUM, CAESIUM, OR FRANCIUM
- C01D3/00—Halides of sodium, potassium or alkali metals in general
- C01D3/04—Chlorides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to food products containing table salt formulations; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.
- Table salt is used to augment and enrich flavor of food products: it contains essential minerals for human life and is considered as a cultural part of cooking
- the widespread use of table salt also bears risks and disadvantages.
- High sodium levels in blood are associated with severe diseases or disorders, such as high blood pressure, kidney failure, heart attacks. This results in large endemic costs to societies and is a major contributing factor to rapidly growing health care cost in western societies.
- compositions provide a salt flavor enhancing effect to food products containing such compositions.
- the disclosed compositions contain relatively high amounts of sodium and are not satisfactory with regards to their taste.
- a distinct group of applications of salt is made on wet foodstuff, e.g. soups, sauces, mashed potatoes, beverages, or bread.
- This group of food is characterized by the fact that the salt is present in the form of aqueous ions broadly distributed within the food material.
- the salt is added in a process step where abundant liquid is present. As a result, the salt dissolves and is homogeneously distributed within the food material.
- a special case of products are “ready to use” powder soups (so called instant soups where the ingredients are present as a dry mixture but hot water added by the consumer also results in dissolution of the salt); these products are added to this group as the consumer makes the last processing step during preparation of the soup.
- a different distinct set of applications of salt concerns dry foodstuff.
- This group contains dry snacks, dry, processed food such as fried or baked chips (e.g. potato, rice, wheat chips), scones, pastries, and others.
- salt is added in a dry form within one or more distinct processing steps. Insufficient liquid is present to dissolve and redistribute the salt. As a result, distinct salt grains are scattered on or within the food material. The consumer eats the material without further processing in contrast to e.g. instant soups (see group A).
- group A must specify a salt according to composition as ions well distributed throughout the material. No groups of cations and anions can be assigned to one another. Salts are typically identified or described as mixtures of specific mass content of specific ingredient salts (e.g. 90 wt % NaCl, 8 wt % KCl, 2 wt % CaCl2—6H2O). However, if looking at the food material, no distinct remainders of the ingredients can be identified beyond the ions that make up the salt.
- the present invention aims to provide dry food products that simultaneously delivery salty perception to the consumer whilst reducing sodium uptake. Further, the invention aims to provide cost effective and reproducible preparation of large amounts of such food products and the corresponding table salt formulations.
- the invention also aims to provide a platform of designed salts that can both deliver improved saltiness at reduced sodium consumption and that can be adapted to a broad variety of dry food products.
- tablette is known in the field. It particularly denotes a composition traditionally mainly containing NaCl, intended for human consumption, which may contain fluorine and/or iodine sources as well as further components to improve handling. The term implies certain purity of all components, defined by national legislation. Since it has recently been found that some other inorganic salts are also perceived as salty by the human tongue, table salts can contain substantial amounts of these other salts, namely potassium and magnesium salts. This directly reflects the fact that neurologically, the salt perception is a combination of anion and cation detection on the tongue. However, saltiness is not unique to NaCl and therefore, other inorganic salts suitable to human nutrition have been applied.
- the term “food product” is known in the field. It particularly denotes any solid product intended for human alimentation. Particular relevant are in the context of the invention are dry food products, especially snack food products (e.g. potato chips, tortilla chips, crackers, popcorn and the like); cereals, scones, pastries.
- a food product is considered “dry” if it does not contain enough water to dissolve all table salt present therein; thus salt particles are present in said product.
- the water content of such dry food product is below 10 wt %, preferably below 5 wt %.
- Primary Particle is known in the field. It particularly denotes a chemically uniform particle of 5-5000 nm, preferably of 20-2000 nm diameter. A particle is considered chemically uniform, if its chemical composition is similar along the diameter of the particle.
- particles made by an FSP process such as NaCl or NaCl/KCl particles, are considered chemically uniform, as such particles form a phase considered as a solid solution.
- NaCl/SiO2 made by FSP consists of two chemically uniform particle types that can be produced simultaneously. Electron microscopy images show that such materials consist of NaCl particles (uniform within the diameter of the particles) and SiO2 (silica particles, again uniform within the diameter of these particles).
- building block is used synonymous to “Primary particle”; this term further stresses the aim to use such particles for forming “aggregates”.
- Aggregate is known in the field. It particularly denotes the aggregation or agglomeration of smaller entities, in the context of this invention, above all the aggregation or agglomeration of building blocks.
- FSP Fluor Spray Pyrolysis
- rinding is known in the field. It particularly denotes a process wherein particles are crushed down to smaller particle sizes.
- grinding includes, but is not limited to ball milling, e.g. milling in liquid media using a ball mill.
- the invention in more general terms, in a first aspect, relates to a dry food product which contains a table salt formulation characterized in that said table salt formulation comprises (i.e. contains or consists of) a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and in that at least one of the type of said particles is composed of primary particles of which at least 50 wt % (preferably at least 70 wt %) are 5-5000 nanometer in diameter.
- This inventive formulation food product exhibits a salty perception while maintaining flavor integrity at reduced sodium levels.
- such food product also provides salty perception but with reduced or without the metallic or soap-like off-flavors inherent to aqueous solutions of the similar composition.
- the size of the primary particles and their arrangement has a significant influence to the quality of the food product.
- Such small particles of table salts have, until now, not been used for the manufacturing of dry food products. It is believed that this is due to the slightly hygroscopic properties of sodium chloride and other inorganic salts amenable to food application, which makes handling and storage of such small particles inconvenient or even impossible. This is typically seen in the form of blocks if salt has been stored under humid conditions.
- typically used table salt has a particle size of about 100 to 1000 micrometer. The above identified small primary particles are available using the manufacturing methods described herein.
- the invention relates to a table salt composition
- a table salt composition comprising at least 70 wt % particles consisting of NaCl or a NaCl/KCl mixture and at most 30 wt % of particles of one or more physiologically acceptable inorganic salts.
- said NaCl/KCl mixtures contain at least 50 wt % NaCl.
- At least 50 wt % (particular preferably at least 70 wt %) of all primary particles are 5-5000 nanometer in diameter.
- the invention relates to a food product as described herein, wherein said primary particles are formed to aggregates, said aggregates consisting of 10-10 15 , preferably 10 3 -10 12 , primary particles.
- the formation of aggregates out of the primary particles, as defined above, further increases the quality or the food product. It is understood and evident to the person skilled in the field that during aggregate formation, the distinction between individual, touching primary particles can become difficult due to partial sintering and formation of so called necks (see e.g. 1 ). Such partial sintering helps consolidating the structure of the aggregate and can be made on purpose by heating or compaction or exposure to diluted steam or a combination thereof.
- the invention relates to a food product as described herein, wherein the cation of said one or more physiologically acceptable inorganic salt is selected from the group consisting of alkali metal ions (in particular Na, K), earth alkali ions (in particular Mg, Ca, Sr), transition metal ions (in particular Zn, Fe, Cu, Mn).
- alkali metal ions in particular Na, K
- earth alkali ions in particular Mg, Ca, Sr
- transition metal ions in particular Zn, Fe, Cu, Mn.
- the invention relates to a food product as described herein, wherein the anion of said one or more physiologically acceptable inorganic salt is selected from the group consisting of phosphates (in particular monophosphates: PO 4 3 ⁇ , HPO 4 2 ⁇ , H 2 PO 4 ⁇ ), sulfates (SO 4 2 ⁇ ), silicates, hydroxides, halogenides (in particular F ⁇ , Cl ⁇ , Br ⁇ , I ⁇ ), carbonate or hydrogencarbonate.
- phosphates in particular monophosphates: PO 4 3 ⁇ , HPO 4 2 ⁇ , H 2 PO 4 ⁇
- SO 4 2 ⁇ sulfates
- silicates hydroxides
- halogenides in particular F ⁇ , Cl ⁇ , Br ⁇ , I ⁇
- the invention relates to a composition as described herein, wherein said physiologically acceptable inorganic salt is selected from the group consisting of NaCl, CaSO4, CaCl2, MgSO4, MgCl2, KCl, as water-free (anhydrous) or hydrated salts).
- Enhanced saltiness of the inventive food product can be realized using structured salts of a specific structure and substructure, containing other components such as gypsum or magnesium chloride or magnesium sulfate or potassium chloride.
- Such sub-structured salts can be described as complex aggregates consisting from a major constituent (preferably composed of sodium chloride or a mixture of sodium and potassium chloride) and minor constituents (consisting of one or more other physiologically acceptable salts as disclosed herein). It was surprisingly found that specific substructures of complex salts can be prepared as to deliver an enhanced salt perception to a test panel or consumer group whilst delivering significantly less sodium to the consumers. This astonishing finding therefore allows maintaining flavor and salt perception in a dry food product whilst cutting down on sodium delivery without the application of any artificial additive such as glutamate or other flavor enhancers.
- Latter compounds find wide-spread application in food but have been suspected for a series of sicknesses and, moreover, are incompatible with the concept of organic food or natural or nature-identical food additives.
- Some of the substructures found in the present invention contain elements that are also found in sea salts grown from evaporating natural sea water in shallow ponds in climatically hot regions. However, latter so called natural sea salts do not have an optimized substructure and composition and can not be adapted readily to the preparation or design of a specific flavor combination. Most natural sea salts are available at very limited supply and their often manually effected collection is labor and cost effective.
- the present invention overcomes these limitations by providing a toolbox from which optimized salts with an adaptable substructure can be rapidly prepared for a specific application. Suitable sub-structured salts furthermore are made in a way as to exhibit enhanced shelf life since a rapidly aging material can not be used in processed food applications. There, particularly the effect of humidity on changes in the materials substructure is important.
- the invention relates to a dry food product wherein said table salt formulation is located on one or more surfaces of said food product.
- said table salt formulation is homogeneously distributed in said food product, thus also being present on its surfaces.
- said table salt formulation is located or essentially located, at one or more of the surfaces of said food product.
- the invention relates to methods for manufacturing a dry food product as described herein.
- such processes comprise the steps of a) manufacturing primary particles in a flame spray process thereby providing an aerosol and b) directly contacting said dry food product with said aerosol.
- This process is described in further detail below:
- the production of the building blocks can be made in a flame spray process and the resulting salt containing off gas from the reactor (the aerosol) can be directly fed onto a dry food product.
- Such direct contact effects aggregation and impaction of the salt formulation with the dry food product and simultaneously effects application of the salt to form the desired substructure.
- Step a) manufacturing of primary particles is known in the field and also described herein.
- the direct contact, as described in step b) may be achieved by positioning at least one surface of a dry food product in the off gas of a conventional FSP apparatus which contains the primary particles. The elegance of such a direct process is evident as the difficult handling of ultra fine particles (diameter nanometer to micrometer range) is sensitive.
- the invention also relates to a dry food product obtainable by or obtained by a process as described herein.
- the invention relates to specific table salt formulation as described herein.
- These specific table salt formulations are novel and are found particular suitable to be used for a dry food product as described herein.
- the invention relates to a table salt formulation comprising a mixture of at least two types of particles, wherein each type of particles contains one or more physiologically acceptable inorganic salts and each type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter and said primary particles are formed to aggregates containing 10-10 15 of said primary particles.
- the invention relates to a table salt formulation as described herein wherein the total content of NaCl or a NaCl/KCl mixture is at least 70 wt-% and the total content of other physiologically acceptable salts is at most 30 wt-%.
- the invention relates to a table salt formulation as described herein wherein a first type of particles contains 90 to 99.5 wt-% NaCl and 0.5-10 wt-% of one or more, preferably one, compound selected from the group consisting of SiO2, CaCO3, Ca3(PO4)2, and/or optionally magnesium doped calcium phosphates.
- a first type of particles contains 90 to 99.5 wt-% NaCl and 0.5-10 wt-% of one or more, preferably one, compound selected from the group consisting of SiO2, CaCO3, Ca3(PO4)2, and/or optionally magnesium doped calcium phosphates.
- Such magnesium doped calcium phosphates may be represented by the formula (Ca,Mg)xOwHy(PO4)z and in particular include hydroxyapatite and tricalcumphosphate (TCP).
- the invention relates to a process for manufacturing a table salt formulation as described herein. It was found that these processes are particularly suitable for the formation of the above defined primary particles which are small when compared to the particles currently used for table salt formation. In particular, the processes as described herein do circumvent the problem of hygroscopic properties occurring by using the known processes.
- the invention relates to a method of manufacturing a table salt formulation as described herein comprising the steps of forming primary particles of physiologically acceptable inorganic salts by means of a grinding process (in particular a wet mill process) and/or a flame synthesis process (in particular a flame spray pyrolysis process) and/or a precipitation process and/or a spray drying processes; isolating the particles obtained; forming aggregates by mixing, applying heat and/or pressure and/or exposure to diluted steam to the obtained primary particles.
- a grinding process in particular a wet mill process
- a flame synthesis process in particular a flame spray pyrolysis process
- a precipitation process and/or a spray drying processes isolating the particles obtained; forming aggregates by mixing, applying heat and/or pressure and/or exposure to diluted steam to the obtained primary particles.
- primary particles The formation of primary particles is known per se and may also be achieved by a precipitation process or other suitable processes like spray drying.
- Flame synthesis processes are particularly suitable where primary particles are aimed to contain different salt compositions such as NaCl/SiO2 or NaCl/KCl or more complex mixtures. Grinding processes are particular suitable where the corresponding salt is commercially available, but particle size of the commercial product is too large. It is evident that the selection of the best process depends on the chemical composition of said particles; such selection is within the ordinary skill of person skilled in the art.
- the invention further relates to a table salt formulation obtained by a process as described herein.
- the invention further relates to a salt toolbox, in accordance with the invention, as described herein.
- Manufacturing of a specific substructure in a table salt formulation as described herein requires two steps: A) Preparation of specific small building blocks consisting of crystallites or amorphous particles of one or several mineral constituents (formation of primary particles) and B) Combination of the building blocks to a specific salt with a defined substructure. Steps A) and B) are explained in further detail below: Step A) Mineral constituents can be alkaline salts consisting of sodium or/and potassium in the form of chloride or phosphate or carbonate or silicate or hydroxide or a mixture of anions (e.g.
- earth alkaline salts consisting of calcium or/and magnesium or/and strontium salt in the form of chloride or sulphate or phosphate or carbonate or silicate or hydroxide or a mixture of anions (e.g. calcium sulphate in all different states of hydration or in the anhydrous form, magnesium carbonate, magnesium hydroxy carbonate), heavy metal salts in suitable concentrations and mixed compositions thereof.
- Suitable heavy metal salts include iron, manganese, zinc, copper (upper limit: 2 ppm), molybdenum, cobalt and bismuth.
- building blocks can be manufactured by top-down approaches like crushing, grinding or milling or by bottom-up techniques like precipitation, spray-drying, sol-gel or combustion processes (flame synthesis, flame spray pyrolysis), alternatively also freeze drying, vacuum drying and other more specific methods may be applied and are evident to the skilled person working in the field or a combination of these methods.
- Other methods to prepare small inorganic particles of a specific salt are known to the ones working in the field. Typical production methods are e.g. described in, milling which is incorporated by reference.
- Step B) Combination can be done by mechanical blending and intense mixing, or by choosing production and blending in a combined step. This can e.g. be done by simultaneously milling specific substances together in a suitable bead mill (e.g.
- DYNO Mill Typ Multi Lab Willy A. Bachofen AG, 0.6 L standard Inox steel/PA6 grinding vessel, ECM-Accelerators or KD-agitator discs, 0.5 mm diameter YSZ grinding balls).
- additional additives like organic carboxylates and free acids or mixtures thereof including fruit acids (e.g. glucuronic acid, mucinic acid, algenic acid, pectnic acid, maleinic acid, mandelic acid, benzoic acid, tartaric acid, citric acid, malic acid or succinic acid) may be introduced as well.
- fruit acids e.g. glucuronic acid, mucinic acid, algenic acid, pectnic acid, maleinic acid, mandelic acid, benzoic acid, tartaric acid, citric acid, malic acid or succinic acid
- the invention relates to a process wherein the combined building blocks (primary particles) are consolidated by application of heat or/and pressure or/and exposure to diluted steam to form aggregates characterized in that said primary particles are of the same type.
- the invention relates to a process wherein the combined building blocks (primary particles) are consolidated by application of heat or/and pressure or/and exposure to diluted steam to form aggregates characterized in that said primary particles are of different types. This results in building blocks which are not chemically uniform. This provides ready-to use aggregates which may directly applied to a food product.
- the invention relates to a process wherein aggregates obtained, in particular if in the size above about 1 millimeter, are crushed or broken down and separated to a specific size fraction amenable for application of the sub-structured salt. Separation or fractionation may take place by any means convenient, e.g. sieving.
- the invention relates to a process wherein the primary particles are obtained by a FSP process.
- the invention relates to a process wherein the primary particles are obtained by a wet milling process using a solvent that is essentially water free, such as an oil (in particular an oil that is physiologically acceptable) or a low boiling solvent (in particular a low boiling alcohol like methanol or ethanol).
- a solvent that is essentially water free such as an oil (in particular an oil that is physiologically acceptable) or a low boiling solvent (in particular a low boiling alcohol like methanol or ethanol).
- the invention also relates to a table salt formulation obtained by a process as described herein.
- the invention relates to the use of a table salt formulation as described herein for the manufacture of a food product, in particular a dry food product.
- the invention also relates to a method of use of a table salt formulation as described herein for the manufacture of a food product, in particular a dry food product.
- the substructure of the salt can be analyzed by a series of analytical tools.
- Element composition Atom absorption spectroscopy (AAS) or Laser Ablation Inductively Coupled Plasma Mass Spectrometry (LA-ICP-MS) after workup and quantitative dissolution as e.g described by Gunther 3 .
- AAS Atom absorption spectroscopy
- LA-ICP-MS Laser Ablation Inductively Coupled Plasma Mass Spectrometry
- Element distribution The preferred method to investigate the spatial distribution of elements in a sample is element mapping as e.g. possible by energy dispersive X-ray analysis in an SEM as e.g. described and used in 4 . This method is suitable at a spatial resolution down to the 10 nm level. Alternatively, for lower resolution (10 micrometer), rastering of a sample with a laser ablation system can give much more accurate compositions but at the expense of lower spatial resolution 5 . Alternatively, a micro-X-ray absorption spectrometer can be used.
- phase analysis Phase analysis.
- the dominant crystal phases give information of what combination of ions is present in a sample. It can e.g. distinguish between a mixture of sodium chloride crystals and calcium sulfate crystallites from a mixture of sodium sulfate and calcium chloride. While in some cases, the salt perception of such mixtures may not be affected by different mixtures of anion/cation pairs, in numerous cases; such distinction plays a role for the physical properties of the mixture. This is particularly useful as it allows distinction between presence of salt crystallites as claimed for group B (see background information) and absence of distinct salt crystals (as defined for group A (background info) where the constituents of the salt are present as aqueous ions. Latter give no diffraction pattern in X-ray diffraction.
- Crystallite size The size of the crystals or crystallites or agglomerates of crystallites in the case of a polycrystalline material can be best derived from scanning electron microscopy images or using X-ray diffraction and applying the Scherrer formula.
- BBofen AG Switzerland, 0.6 L standard Inox steel/PA6 grinding vessel, agitator discs or ECM-accelerators, 0.5 mm diameter Yttria Stabilized Zirconia (YSZ) grinding balls, filling degree 60-80%).
- the milling was run continuously using silicon tubes (inner diameter 8 mm, Siwa Silikon Schlauch, Unico-Haberkorn, Switzerland) and a flexible-tube pump (R17 DT71D4/TF, SEW Eurodrive, Germany). During milling the mill feed was continuously agitated. In case of sedimentation of mill material especially at high NaCl concentrations, intake of the salt into the tube was enhanced by manual picking of the sedimented salt with the tube opening.
- the milling was conducted at a maximal flow rate of 60 L/h and a maximal agitator disc speed of 12 m/s. Thereby, the pressure at the inlet of the grinding vessel was up to 1 bar and the temperature at the grinding vessel outlet never exceeded 100° C. For all the samples the grinding time was between 20 and 60 min. After grinding the samples were diluted with HOSO to a final concentration of 1.5 wt % and dispersed using an ultrasonic horn (200 W, cycle 0.5, 1 min, Hielscher GmbH UP-400S, Germany) for particle size distribution analyses. To determine particle size distributions, a BI-XDC X-ray disk centrifugation system (Brookhaven Instruments) was used.
- the geometric mean of the four samples is 0.48 micrometer, 0.53 micrometer, 0.52 micrometer and 0.60 micrometer, respectively.
- a precursor containing the corresponding metal loading Na and Cl was prepared by dissolution of amounts of sodium hydroxide (Ph. Eur., Fluka, Switzerland) in 2-ethylhexanoic acid (puriss., SigmaAldrich, Switzerland) at 140° C. and the addition of corresponding amounts of 1,2-dichloroethane (reinst, Merckt, Switzerland).
- the precursor was 2:1 diluted with tetrahydrofuran (puriss., stabilized, Riedel-de Ha ⁇ n, Switzerland).
- This low-viscosity liquid was delivered to a flame spray pyrolysis apparatus consisting of 4 equal burners by annular gear pumps (HNP Microsystems, Parchim, Germany) at 10 mL/min.
- the flames consisted of a central spray delivery and a circular premix flame.
- the precursor solution was pumped through a capillary (diameter 0.4 mm), dispersed with oxygen (Pan Gas, tech.) at 10 L/min and ignited in a mixture of methane (Pan Gas, tech.) at 1.13 L/min and oxygen (Pan Gas, tech.) at 2.4 L/min forming the premix flame. All gas flow rates were controlled by calibrated mass flow controllers (red-y compact, Vögtlin Instruments, Switzerland).
- the reactor setup was fully enclosed and the incoming air filtered by a conventional HEPA filter system and the offgas containing the product nanoparticles was conducted to the filtration cylinder and filtered (Tulona baghouse filters, PTFE on PTFE support, diameter 120 mm, length 1640 mm, Technische Textilien Lörrach GmbH & Co., Lörrach, Germany) using a total gas flow rate of 600-750 m3/h, resulting in an average filtration velocity of 7.6-9.4 cm/s.
- the produced nanoparticles fell off the filters and into the particle catchment tank where they could be collected.
- the as prepared sodium chloride nanoparticles are of white appearance and hydrophilic.
- the volume-surface-average diameter of the as produced powder was evaluated by nitrogen adsorption using the BET method (according to 6 ).
- the typical specific surface area (SSA) was between 40 and 60 m2/g which corresponds to a volume-surface-average diameter of between 69 and 46 nm.
- TCP tricalcium phosphate
- a precursor containing the corresponding metal loading Na and Cl was prepared by dissolution of amounts of sodium hydroxide (Ph. Eur., Fluka, Switzerland) in 2-ethylhexanoic acid (puriss., SigmaAldrich, Switzerland) at 140° C. and the addition of corresponding amounts of 1,2-dichloroethane (reinst, Merckt, Switzerland) or corresponding amounts of calcium 2-ethylhexanoate prepared from calcium hydroxide (Ph.
- the mixtures were fed through a capillary (diameter 0.4 mm) into a methane (1.13 L/min, tech., Pan Gas, Switzerland)—oxygen (2.4 L/min, tech., Pan Gas, Switzerland) flame using a gear-ring pump (HNP Mikrosysteme, Parchim, Germany) at 5 mL/min). Oxygen at 5 L/min (tech., Pan Gas, Switzerland) was used to disperse the liquid leaving the capillary. Calibrated mass flow controllers (Brooks Instrument, Hatfield, Pa., USA) were used to control all gas flows.
- the as-formed nanoparticles were collected on glass fibre filters (GF/A, 25.7 cm diameter, Whatman, Maidstone, United Kingdom), placed on a cylinder mounted above the flame, by the aid of a vacuum pump (Seco SV 1040 C, Busch, Switzerland).
- the specific surface area (SSA) of as-prepared powders was between 40 and 60 m2/g which corresponds to a volume-surface-average diameter of between 69 and 46 nm.
- HOSO high oleic sunflower oil
- the sample was strongly mixed with a magnetic stirrer and milled using a laboratory agitator bead mill (Dyno-mill multi lab, Willy A. Bachofen AG, Basel, Switzerland, year of manufacture 2006, 0.6L standard Inox steel/PA6 grinding vessel, agitator discs or accelerators, 0.5 mm diameter YSZ grinding balls, filling degree 60-80%).
- the milling was run continuously using silicon tubes (inner diameter 8 mm, Siwa Silikon Schlauch, Unico-Haberkorn, Switzerland) and a flexible-tube pump (R17 DT71D4/TF, SEW Eurodrive, Germany). During milling the mill feed was continuously agitated.
- the crystal growth the three as-prepared powders described in example 3 was further analyzed. Crystal growth inherently amounts to a lower BET specific surface area (SSA) of the particles. Therefore, the SSAs of the as-produced powders (see Exp. 3) were compared to the SSAs after 6 days in ambient air. After a 6-day storage time in ambient air the SSA of the pure sodium chloride particles was 1 m2/g which corresponds to a mean particle diameter of 2500 nm. This sintering of the nanoparticles was strongly inhibited by the presence of silica or tricalcium phosphate.
- SSA BET specific surface area
Abstract
Description
- This application is a 371 National Phase filing under Chapter II of International Application No. PCT/CH2008/000042 filed 4 Feb. 2008.
- The present invention relates to food products containing table salt formulations; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.
- Table salt is used to augment and enrich flavor of food products: it contains essential minerals for human life and is considered as a cultural part of cooking The widespread use of table salt, however, also bears risks and disadvantages. High sodium levels in blood are associated with severe diseases or disorders, such as high blood pressure, kidney failure, heart attacks. This results in large endemic costs to societies and is a major contributing factor to rapidly growing health care cost in western societies.
- It is also known that the taste of certain sea salts, e.g. fleur de sel, differ from the taste of standard table salt in a beneficial way. Such salts are, however, difficult to obtain and/or are not consistent in their quality. Such inconsistent quality and availability do not make application of such salts amenable to large scale industrial manufacturing. Hence, a reliable and scalable process for substituting such advantageous natural salts is required.
- A number of documents disclose and claim the reduction of sodium in table salts (WO85/00958, BE902690, EP0417062, WO98/53708, US 2004/0224076) by the substitution of sodium chloride with different other salts, e.g. KCl, or different magnesium salts. Said compositions provide a salt flavor enhancing effect to food products containing such compositions. The disclosed compositions contain relatively high amounts of sodium and are not satisfactory with regards to their taste.
- The prior art relating to the field of salt perception and salt delivery can be best separated into two subfields using a distinction based on the food's characteristics:
- A) A distinct group of applications of salt is made on wet foodstuff, e.g. soups, sauces, mashed potatoes, beverages, or bread. This group of food is characterized by the fact that the salt is present in the form of aqueous ions broadly distributed within the food material. During preparation of the food, the salt is added in a process step where abundant liquid is present. As a result, the salt dissolves and is homogeneously distributed within the food material. A special case of products are “ready to use” powder soups (so called instant soups where the ingredients are present as a dry mixture but hot water added by the consumer also results in dissolution of the salt); these products are added to this group as the consumer makes the last processing step during preparation of the soup.
- B) A different distinct set of applications of salt concerns dry foodstuff. This group contains dry snacks, dry, processed food such as fried or baked chips (e.g. potato, rice, wheat chips), scones, pastries, and others. During the preparation of this group of materials, salt is added in a dry form within one or more distinct processing steps. Insufficient liquid is present to dissolve and redistribute the salt. As a result, distinct salt grains are scattered on or within the food material. The consumer eats the material without further processing in contrast to e.g. instant soups (see group A).
- As a direct consequence of above distinction, group A must specify a salt according to composition as ions well distributed throughout the material. No groups of cations and anions can be assigned to one another. Salts are typically identified or described as mixtures of specific mass content of specific ingredient salts (e.g. 90 wt % NaCl, 8 wt % KCl, 2 wt % CaCl2—6H2O). However, if looking at the food material, no distinct remainders of the ingredients can be identified beyond the ions that make up the salt.
- While intuition may suggest that salt perception only depends on the chemical composition as described in the prior art (see above), the inventors of the present invention have surprisingly found a significantly improved salt perception on dry foodstuff if a specific structure and substructure of the salt constituents is provided. In particular the fact that ingredients for table salts (e.g. NaCl, KCl, Ca and Mg chlorides or sulfates, others) can be combined in specific ways, as further described below, will result in different and improved salt perception during consumption of the dry food.
- Hence, it is a general object of the invention to provide a dry food product that overcomes one or more of the problems of the known dry food products. In particular, the present invention aims to provide dry food products that simultaneously delivery salty perception to the consumer whilst reducing sodium uptake. Further, the invention aims to provide cost effective and reproducible preparation of large amounts of such food products and the corresponding table salt formulations. The invention also aims to provide a platform of designed salts that can both deliver improved saltiness at reduced sodium consumption and that can be adapted to a broad variety of dry food products.
- These objectives are achieved by a food product as defined in claim 1 and a table salt formulation as defined in claim 9. Further aspects of the invention are disclosed in the specification and independent claims, preferred embodiments are disclosed in the specification and the dependent claims.
- The present invention will be described in more detail below. It is understood that the various embodiments, preferences and ranges as provided/disclosed in this specification may be combined at will. Further, depending of the specific embodiment, selected definitions, embodiments or ranges may not apply.
- Unless otherwise stated, the following definitions shall apply in this specification:
- The term “table salt” is known in the field. It particularly denotes a composition traditionally mainly containing NaCl, intended for human consumption, which may contain fluorine and/or iodine sources as well as further components to improve handling. The term implies certain purity of all components, defined by national legislation. Since it has recently been found that some other inorganic salts are also perceived as salty by the human tongue, table salts can contain substantial amounts of these other salts, namely potassium and magnesium salts. This directly reflects the fact that neurologically, the salt perception is a combination of anion and cation detection on the tongue. However, saltiness is not unique to NaCl and therefore, other inorganic salts suitable to human nutrition have been applied.
- The term “food product” is known in the field. It particularly denotes any solid product intended for human alimentation. Particular relevant are in the context of the invention are dry food products, especially snack food products (e.g. potato chips, tortilla chips, crackers, popcorn and the like); cereals, scones, pastries. A food product is considered “dry” if it does not contain enough water to dissolve all table salt present therein; thus salt particles are present in said product. Typically, the water content of such dry food product is below 10 wt %, preferably below 5 wt %.
- The term “Primary Particle” is known in the field. It particularly denotes a chemically uniform particle of 5-5000 nm, preferably of 20-2000 nm diameter. A particle is considered chemically uniform, if its chemical composition is similar along the diameter of the particle. For example, particles made by an FSP process, such as NaCl or NaCl/KCl particles, are considered chemically uniform, as such particles form a phase considered as a solid solution. As another example, NaCl/SiO2 made by FSP consists of two chemically uniform particle types that can be produced simultaneously. Electron microscopy images show that such materials consist of NaCl particles (uniform within the diameter of the particles) and SiO2 (silica particles, again uniform within the diameter of these particles). Most preparation methods can be used to simultaneously manufacture two or more type of chemically uniform particles within the same production run. This elegant way to directly make mixtures greatly facilitates production and removes requirement for an additional mixing step. Further, particles obtained by a milling process are considered chemically uniform, as such particles are considered crystalline or micro-crystalline. The shape of primary particles may vary in a broad range and depends on its manufacturing; typically rounded entities or sharp-edged entities of equal dimensions are used.
- In the context of this invention, the term “building block” is used synonymous to “Primary particle”; this term further stresses the aim to use such particles for forming “aggregates”.
- The term “Aggregate” is known in the field. It particularly denotes the aggregation or agglomeration of smaller entities, in the context of this invention, above all the aggregation or agglomeration of building blocks.
- The term “Flame Spray Pyrolysis” or “FSP” is known in the field and is a special form of the general term flame synthesis. It particularly denotes a process wherein particles are synthesized by pyrolysis of a sprayed liquid in a flame. Details of suitable apparatuses and process parameters may be found in the examples or in US2004126298, US2006229197, or US2007196259.
- The term “Grinding” is known in the field. It particularly denotes a process wherein particles are crushed down to smaller particle sizes. In the context of this invention, the term “grinding” includes, but is not limited to ball milling, e.g. milling in liquid media using a ball mill.
- In more general terms, in a first aspect, the invention relates to a dry food product which contains a table salt formulation characterized in that said table salt formulation comprises (i.e. contains or consists of) a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and in that at least one of the type of said particles is composed of primary particles of which at least 50 wt % (preferably at least 70 wt %) are 5-5000 nanometer in diameter.
- This inventive formulation food product exhibits a salty perception while maintaining flavor integrity at reduced sodium levels. In some specific cases, such food product also provides salty perception but with reduced or without the metallic or soap-like off-flavors inherent to aqueous solutions of the similar composition. Without being bound to theory, it is believed that the size of the primary particles and their arrangement has a significant influence to the quality of the food product. Such small particles of table salts have, until now, not been used for the manufacturing of dry food products. It is believed that this is due to the slightly hygroscopic properties of sodium chloride and other inorganic salts amenable to food application, which makes handling and storage of such small particles inconvenient or even impossible. This is typically seen in the form of blocks if salt has been stored under humid conditions. For comparison, typically used table salt has a particle size of about 100 to 1000 micrometer. The above identified small primary particles are available using the manufacturing methods described herein.
- The food product of this invention is explained in further detail below.
- Primary Particle: In a preferred embodiment, the invention relates to a table salt composition comprising at least 70 wt % particles consisting of NaCl or a NaCl/KCl mixture and at most 30 wt % of particles of one or more physiologically acceptable inorganic salts. In a preferred embodiment, said NaCl/KCl mixtures contain at least 50 wt % NaCl.
- In a further preferred embodiment, at least 50 wt % (particular preferably at least 70 wt %) of all primary particles are 5-5000 nanometer in diameter.
- Aggregates: In an advantageous embodiment, the invention relates to a food product as described herein, wherein said primary particles are formed to aggregates, said aggregates consisting of 10-1015, preferably 103-1012, primary particles. The formation of aggregates out of the primary particles, as defined above, further increases the quality or the food product. It is understood and evident to the person skilled in the field that during aggregate formation, the distinction between individual, touching primary particles can become difficult due to partial sintering and formation of so called necks (see e.g. 1). Such partial sintering helps consolidating the structure of the aggregate and can be made on purpose by heating or compaction or exposure to diluted steam or a combination thereof.
- Chemical Composition: In an advantageous embodiment, the invention relates to a food product as described herein, wherein the cation of said one or more physiologically acceptable inorganic salt is selected from the group consisting of alkali metal ions (in particular Na, K), earth alkali ions (in particular Mg, Ca, Sr), transition metal ions (in particular Zn, Fe, Cu, Mn).
- In an advantageous embodiment, the invention relates to a food product as described herein, wherein the anion of said one or more physiologically acceptable inorganic salt is selected from the group consisting of phosphates (in particular monophosphates: PO4 3−, HPO4 2−, H2PO4 −), sulfates (SO4 2−), silicates, hydroxides, halogenides (in particular F−, Cl−, Br−, I−), carbonate or hydrogencarbonate.
- In a further advantageous embodiment, the invention relates to a composition as described herein, wherein said physiologically acceptable inorganic salt is selected from the group consisting of NaCl, CaSO4, CaCl2, MgSO4, MgCl2, KCl, as water-free (anhydrous) or hydrated salts).
- Morphology: Enhanced saltiness of the inventive food product can be realized using structured salts of a specific structure and substructure, containing other components such as gypsum or magnesium chloride or magnesium sulfate or potassium chloride.
- Such sub-structured salts can be described as complex aggregates consisting from a major constituent (preferably composed of sodium chloride or a mixture of sodium and potassium chloride) and minor constituents (consisting of one or more other physiologically acceptable salts as disclosed herein). It was surprisingly found that specific substructures of complex salts can be prepared as to deliver an enhanced salt perception to a test panel or consumer group whilst delivering significantly less sodium to the consumers. This astonishing finding therefore allows maintaining flavor and salt perception in a dry food product whilst cutting down on sodium delivery without the application of any artificial additive such as glutamate or other flavor enhancers. Latter compounds find wide-spread application in food but have been suspected for a series of sicknesses and, moreover, are incompatible with the concept of organic food or natural or nature-identical food additives. Some of the substructures found in the present invention contain elements that are also found in sea salts grown from evaporating natural sea water in shallow ponds in climatically hot regions. However, latter so called natural sea salts do not have an optimized substructure and composition and can not be adapted readily to the preparation or design of a specific flavor combination. Most natural sea salts are available at very limited supply and their often manually effected collection is labor and cost effective. The present invention overcomes these limitations by providing a toolbox from which optimized salts with an adaptable substructure can be rapidly prepared for a specific application. Suitable sub-structured salts furthermore are made in a way as to exhibit enhanced shelf life since a rapidly aging material can not be used in processed food applications. There, particularly the effect of humidity on changes in the materials substructure is important.
- Distribution: In an advantageous embodiment, the invention relates to a dry food product wherein said table salt formulation is located on one or more surfaces of said food product. In one embodiment, said table salt formulation is homogeneously distributed in said food product, thus also being present on its surfaces. In an alternative embodiment, said table salt formulation is located or essentially located, at one or more of the surfaces of said food product.
- In a second aspect, the invention relates to methods for manufacturing a dry food product as described herein.
- In one embodiment, such processes comprise the steps of a) manufacturing primary particles in a flame spray process thereby providing an aerosol and b) directly contacting said dry food product with said aerosol. This process is described in further detail below: The production of the building blocks can be made in a flame spray process and the resulting salt containing off gas from the reactor (the aerosol) can be directly fed onto a dry food product. Such direct contact effects aggregation and impaction of the salt formulation with the dry food product and simultaneously effects application of the salt to form the desired substructure. Step a) manufacturing of primary particles is known in the field and also described herein. The direct contact, as described in step b) may be achieved by positioning at least one surface of a dry food product in the off gas of a conventional FSP apparatus which contains the primary particles. The elegance of such a direct process is evident as the difficult handling of ultra fine particles (diameter nanometer to micrometer range) is sensitive.
- The invention also relates to a dry food product obtainable by or obtained by a process as described herein.
- In a third aspect, the invention relates to specific table salt formulation as described herein. These specific table salt formulations are novel and are found particular suitable to be used for a dry food product as described herein.
- Thus, the invention relates to a table salt formulation comprising a mixture of at least two types of particles, wherein each type of particles contains one or more physiologically acceptable inorganic salts and each type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter and said primary particles are formed to aggregates containing 10-1015 of said primary particles.
- In an advantageous embodiment, the invention relates to a table salt formulation as described herein wherein the total content of NaCl or a NaCl/KCl mixture is at least 70 wt-% and the total content of other physiologically acceptable salts is at most 30 wt-%.
- In an advantageous embodiment, the invention relates to a table salt formulation as described herein wherein a first type of particles contains 90 to 99.5 wt-% NaCl and 0.5-10 wt-% of one or more, preferably one, compound selected from the group consisting of SiO2, CaCO3, Ca3(PO4)2, and/or optionally magnesium doped calcium phosphates. Such magnesium doped calcium phosphates may be represented by the formula (Ca,Mg)xOwHy(PO4)z and in particular include hydroxyapatite and tricalcumphosphate (TCP).
- In a fourth aspect, the invention relates to a process for manufacturing a table salt formulation as described herein. It was found that these processes are particularly suitable for the formation of the above defined primary particles which are small when compared to the particles currently used for table salt formation. In particular, the processes as described herein do circumvent the problem of hygroscopic properties occurring by using the known processes.
- Thus, the invention relates to a method of manufacturing a table salt formulation as described herein comprising the steps of forming primary particles of physiologically acceptable inorganic salts by means of a grinding process (in particular a wet mill process) and/or a flame synthesis process (in particular a flame spray pyrolysis process) and/or a precipitation process and/or a spray drying processes; isolating the particles obtained; forming aggregates by mixing, applying heat and/or pressure and/or exposure to diluted steam to the obtained primary particles.
- This process allows large-scale production of the table salt formulation as described herein.
- The formation of primary particles is known per se and may also be achieved by a precipitation process or other suitable processes like spray drying. Flame synthesis processes are particularly suitable where primary particles are aimed to contain different salt compositions such as NaCl/SiO2 or NaCl/KCl or more complex mixtures. Grinding processes are particular suitable where the corresponding salt is commercially available, but particle size of the commercial product is too large. It is evident that the selection of the best process depends on the chemical composition of said particles; such selection is within the ordinary skill of person skilled in the art.
- The invention further relates to a table salt formulation obtained by a process as described herein.
- The invention further relates to a salt toolbox, in accordance with the invention, as described herein. Manufacturing of a specific substructure in a table salt formulation as described herein requires two steps: A) Preparation of specific small building blocks consisting of crystallites or amorphous particles of one or several mineral constituents (formation of primary particles) and B) Combination of the building blocks to a specific salt with a defined substructure. Steps A) and B) are explained in further detail below: Step A) Mineral constituents can be alkaline salts consisting of sodium or/and potassium in the form of chloride or phosphate or carbonate or silicate or hydroxide or a mixture of anions (e.g. sodium chloride, potassium chloride, sodium sulphate, potassium sulphate, sodium carbonate), earth alkaline salts consisting of calcium or/and magnesium or/and strontium salt in the form of chloride or sulphate or phosphate or carbonate or silicate or hydroxide or a mixture of anions (e.g. calcium sulphate in all different states of hydration or in the anhydrous form, magnesium carbonate, magnesium hydroxy carbonate), heavy metal salts in suitable concentrations and mixed compositions thereof. Suitable heavy metal salts include iron, manganese, zinc, copper (upper limit: 2 ppm), molybdenum, cobalt and bismuth. These building blocks can be manufactured by top-down approaches like crushing, grinding or milling or by bottom-up techniques like precipitation, spray-drying, sol-gel or combustion processes (flame synthesis, flame spray pyrolysis), alternatively also freeze drying, vacuum drying and other more specific methods may be applied and are evident to the skilled person working in the field or a combination of these methods. Other methods to prepare small inorganic particles of a specific salt are known to the ones working in the field. Typical production methods are e.g. described in, milling which is incorporated by reference. Step B) Combination can be done by mechanical blending and intense mixing, or by choosing production and blending in a combined step. This can e.g. be done by simultaneously milling specific substances together in a suitable bead mill (e.g. DYNO Mill Typ Multi Lab, Willy A. Bachofen AG, 0.6 L standard Inox steel/PA6 grinding vessel, ECM-Accelerators or KD-agitator discs, 0.5 mm diameter YSZ grinding balls). During the step of building block combination additional additives like organic carboxylates and free acids or mixtures thereof including fruit acids (e.g. glucuronic acid, mucinic acid, algenic acid, pectnic acid, maleinic acid, mandelic acid, benzoic acid, tartaric acid, citric acid, malic acid or succinic acid) may be introduced as well.
- In an advantageous embodiment, the invention relates to a process wherein the combined building blocks (primary particles) are consolidated by application of heat or/and pressure or/and exposure to diluted steam to form aggregates characterized in that said primary particles are of the same type. This results in building blocks which are chemically uniform. This provides a higher flexibility to the manufacturer of a food product, as a specific combination of aggregates may be adapted to each specific food product.
- In an advantageous embodiment, the invention relates to a process wherein the combined building blocks (primary particles) are consolidated by application of heat or/and pressure or/and exposure to diluted steam to form aggregates characterized in that said primary particles are of different types. This results in building blocks which are not chemically uniform. This provides ready-to use aggregates which may directly applied to a food product.
- In a further advantageous embodiment, the invention relates to a process wherein aggregates obtained, in particular if in the size above about 1 millimeter, are crushed or broken down and separated to a specific size fraction amenable for application of the sub-structured salt. Separation or fractionation may take place by any means convenient, e.g. sieving.
- In a further advantageous embodiment, the invention relates to a process wherein the primary particles are obtained by a FSP process.
- In a further advantageous embodiment, the invention relates to a process wherein the primary particles are obtained by a wet milling process using a solvent that is essentially water free, such as an oil (in particular an oil that is physiologically acceptable) or a low boiling solvent (in particular a low boiling alcohol like methanol or ethanol).
- The invention also relates to a table salt formulation obtained by a process as described herein.
- In a fifth aspect, the invention relates to the use of a table salt formulation as described herein for the manufacture of a food product, in particular a dry food product.
- The invention also relates to a method of use of a table salt formulation as described herein for the manufacture of a food product, in particular a dry food product.
- To further illustrate the invention, the following examples are provided. These examples are provided with no intention to limit the scope of the invention.
- Analysis: The substructure of the salt can be analyzed by a series of analytical tools.
- a) Element composition: Atom absorption spectroscopy (AAS) or Laser Ablation Inductively Coupled Plasma Mass Spectrometry (LA-ICP-MS) after workup and quantitative dissolution as e.g described by Gunther3.
- b) Element distribution: The preferred method to investigate the spatial distribution of elements in a sample is element mapping as e.g. possible by energy dispersive X-ray analysis in an SEM as e.g. described and used in 4. This method is suitable at a spatial resolution down to the 10 nm level. Alternatively, for lower resolution (10 micrometer), rastering of a sample with a laser ablation system can give much more accurate compositions but at the expense of lower spatial resolution5. Alternatively, a micro-X-ray absorption spectrometer can be used.
- c) Phase analysis. The dominant crystal phases give information of what combination of ions is present in a sample. It can e.g. distinguish between a mixture of sodium chloride crystals and calcium sulfate crystallites from a mixture of sodium sulfate and calcium chloride. While in some cases, the salt perception of such mixtures may not be affected by different mixtures of anion/cation pairs, in numerous cases; such distinction plays a role for the physical properties of the mixture. This is particularly useful as it allows distinction between presence of salt crystallites as claimed for group B (see background information) and absence of distinct salt crystals (as defined for group A (background info) where the constituents of the salt are present as aqueous ions. Latter give no diffraction pattern in X-ray diffraction.
- d) Crystallite size. The size of the crystals or crystallites or agglomerates of crystallites in the case of a polycrystalline material can be best derived from scanning electron microscopy images or using X-ray diffraction and applying the Scherrer formula.
- Starting materials: Unless otherwise specified, pure grade laboratory chemicals (solids, liquids, gases) were used as commercially available without further specific purification. Commercial food grade table salt was used as “Fine 50 Pure Dried Vacuum Salt, Glacia, British Salt, United Kingdom”. Commercial high oleic sunflower oil (“HOSO”) was used as “food grade, Cargill, United Kingdom”.
- Different amounts (225 g, 450 g, 675 g, and 900 g) of food grade table salt were dried for 6 hours at 300° C. Subsequently, 1500 g of high oleic sunflower oil (HOSO) was added to each of the samples. Subsequently, the samples were strongly mixed with a magnetic stirrer or a mixing turbine (Ytron-Y, Ytron, Germany) and milled using a laboratory agitator bead mill (Dyno-mill multi lab, Willy A. Bachofen AG, Switzerland, 0.6 L standard Inox steel/PA6 grinding vessel, agitator discs or ECM-accelerators, 0.5 mm diameter Yttria Stabilized Zirconia (YSZ) grinding balls, filling degree 60-80%). The milling was run continuously using silicon tubes (inner diameter 8 mm, Siwa Silikon Schlauch, Unico-Haberkorn, Switzerland) and a flexible-tube pump (R17 DT71D4/TF, SEW Eurodrive, Germany). During milling the mill feed was continuously agitated. In case of sedimentation of mill material especially at high NaCl concentrations, intake of the salt into the tube was enhanced by manual picking of the sedimented salt with the tube opening. The milling was conducted at a maximal flow rate of 60 L/h and a maximal agitator disc speed of 12 m/s. Thereby, the pressure at the inlet of the grinding vessel was up to 1 bar and the temperature at the grinding vessel outlet never exceeded 100° C. For all the samples the grinding time was between 20 and 60 min. After grinding the samples were diluted with HOSO to a final concentration of 1.5 wt % and dispersed using an ultrasonic horn (200 W, cycle 0.5, 1 min, Hielscher GmbH UP-400S, Germany) for particle size distribution analyses. To determine particle size distributions, a BI-XDC X-ray disk centrifugation system (Brookhaven Instruments) was used. The geometric mean of the four samples is 0.48 micrometer, 0.53 micrometer, 0.52 micrometer and 0.60 micrometer, respectively. The particle size distributions were fitted with a lognormal function which can be described with (mu1=−0.737, sigma1=0.091), (mu2=−0.642, sigma2=0.079), (mu3=−0.648, sigma3=0.102) and (mu4=−0.504, sigma4=0.140), respectively.
- Flame spray pyrolysis was applied to synthesize nanometric sodium chloride. A precursor containing the corresponding metal loading Na and Cl was prepared by dissolution of amounts of sodium hydroxide (Ph. Eur., Fluka, Switzerland) in 2-ethylhexanoic acid (puriss., SigmaAldrich, Switzerland) at 140° C. and the addition of corresponding amounts of 1,2-dichloroethane (reinst, Merckt, Switzerland). The precursor was 2:1 diluted with tetrahydrofuran (puriss., stabilized, Riedel-de Haën, Switzerland). This low-viscosity liquid was delivered to a flame spray pyrolysis apparatus consisting of 4 equal burners by annular gear pumps (HNP Microsystems, Parchim, Germany) at 10 mL/min. The flames consisted of a central spray delivery and a circular premix flame. The precursor solution was pumped through a capillary (diameter 0.4 mm), dispersed with oxygen (Pan Gas, tech.) at 10 L/min and ignited in a mixture of methane (Pan Gas, tech.) at 1.13 L/min and oxygen (Pan Gas, tech.) at 2.4 L/min forming the premix flame. All gas flow rates were controlled by calibrated mass flow controllers (red-y compact, Vögtlin Instruments, Switzerland). The reactor setup was fully enclosed and the incoming air filtered by a conventional HEPA filter system and the offgas containing the product nanoparticles was conducted to the filtration cylinder and filtered (Tulona baghouse filters, PTFE on PTFE support, diameter 120 mm, length 1640 mm, Technische Textilien Lörrach GmbH & Co., Lörrach, Germany) using a total gas flow rate of 600-750 m3/h, resulting in an average filtration velocity of 7.6-9.4 cm/s. By applying regular impulses of pressured air, the produced nanoparticles fell off the filters and into the particle catchment tank where they could be collected.
- The as prepared sodium chloride nanoparticles are of white appearance and hydrophilic. The volume-surface-average diameter of the as produced powder was evaluated by nitrogen adsorption using the BET method (according to 6). The typical specific surface area (SSA) was between 40 and 60 m2/g which corresponds to a volume-surface-average diameter of between 69 and 46 nm.
- Flame spray pyrolysis was applied to synthesize nanoparticulate sodium chloride and sodium chloride in-situ doped with 5 wt % tricalcium phosphate (TCP) or silica. A precursor containing the corresponding metal loading Na and Cl was prepared by dissolution of amounts of sodium hydroxide (Ph. Eur., Fluka, Switzerland) in 2-ethylhexanoic acid (puriss., SigmaAldrich, Switzerland) at 140° C. and the addition of corresponding amounts of 1,2-dichloroethane (reinst, Merckt, Switzerland) or corresponding amounts of calcium 2-ethylhexanoate prepared from calcium hydroxide (Ph. Eur., Riedel de Haen, Seelze, Germany) dissolved in 2-ethylhexanoic acid (puriss., SigmaAldrich, Switzerland) at 140° C., and tributyl phosphate (Acros Organics, Geel, Belgium) or hexamethyldisiloxane (98%, Aldrich, Switzerland) were added to the sodium chloride precursor (preparation as described in example 2). These three precursors were 2:1 diluted with tetrahydrofuran. The mixtures were fed through a capillary (diameter 0.4 mm) into a methane (1.13 L/min, tech., Pan Gas, Switzerland)—oxygen (2.4 L/min, tech., Pan Gas, Switzerland) flame using a gear-ring pump (HNP Mikrosysteme, Parchim, Germany) at 5 mL/min). Oxygen at 5 L/min (tech., Pan Gas, Switzerland) was used to disperse the liquid leaving the capillary. Calibrated mass flow controllers (Brooks Instrument, Hatfield, Pa., USA) were used to control all gas flows. The as-formed nanoparticles were collected on glass fibre filters (GF/A, 25.7 cm diameter, Whatman, Maidstone, United Kingdom), placed on a cylinder mounted above the flame, by the aid of a vacuum pump (Seco SV 1040 C, Busch, Switzerland). The specific surface area (SSA) of as-prepared powders was between 40 and 60 m2/g which corresponds to a volume-surface-average diameter of between 69 and 46 nm.
- A “fleur de sel”-type mixture containing 98.9 wt % food grade table salt, 0.5 wt % CaSO4.2H2O (reinst, AppliChem), 0.3 wt % MgCl2·6H2O (Ph. Eur., Fluka), 0.2 wt % MgSO4·7H2O (Ph. Eur., Fluka) and 0.1 wt % KCl (puriss., Riedel-de Haën) was filled into a 2 L Schott flask and dried for 6 hours at 300° C. Subsequently, 1500 g of high oleic sunflower oil (HOSO) was added to the sample. Then, the sample was strongly mixed with a magnetic stirrer and milled using a laboratory agitator bead mill (Dyno-mill multi lab, Willy A. Bachofen AG, Basel, Switzerland, year of manufacture 2006, 0.6L standard Inox steel/PA6 grinding vessel, agitator discs or accelerators, 0.5 mm diameter YSZ grinding balls, filling degree 60-80%). The milling was run continuously using silicon tubes (inner diameter 8 mm, Siwa Silikon Schlauch, Unico-Haberkorn, Switzerland) and a flexible-tube pump (R17 DT71D4/TF, SEW Eurodrive, Germany). During milling the mill feed was continuously agitated. In case of sedimentation of mill material, intake of the salt into the tube was enhanced by manual picking of the sedimented salt with the tube opening. The milling was conducted at a maximal flow rate of 60 L/h and a maximal agitator disc speed of 12 m/s. Thereby, the pressure at the inlet of the grinding vessel was up to 1 bar and the temperature at the grinding vessel outlet never exceeded 100° C. The grinding time was 55 min. After grinding the samples were diluted with HOSO to a final solid content concentration of 1.5 wt % and dispersed using an ultrasonic horn (200 W, cycle 0.5, 1 min, Hielscher GmbH UP-400S, Germany) for particle size distribution analyses.
- To determine particle size distributions a BI-XDC X-ray disk centrifugation system (Brookhaven Instruments) was used. The geometric mean of the sample is 0.55 micrometer.
- The crystal growth the three as-prepared powders described in example 3 was further analyzed. Crystal growth inherently amounts to a lower BET specific surface area (SSA) of the particles. Therefore, the SSAs of the as-produced powders (see Exp. 3) were compared to the SSAs after 6 days in ambient air. After a 6-day storage time in ambient air the SSA of the pure sodium chloride particles was 1 m2/g which corresponds to a mean particle diameter of 2500 nm. This sintering of the nanoparticles was strongly inhibited by the presence of silica or tricalcium phosphate. After 6 days, these two samples showed BET SSAs of 59 and 47 m2/g which corresponds to a mean particle diameter of 46 and 58 nm for the 5 wt % silica and the 5 wt % tricalcium phosphate samples, respectively. Therefore, the in-situ addition of silica or salts like tricalcium phosphate inhibits crystal growth and hence prolongs shelf life of the nanoparticles.
- Different concentrations of sodium chloride (Fine 50 Pure Dried Vacuum Salt, Glacia, British Salt, United Kingdom) were milled in high oleic sunflower oil (Cargill, United Kingdom) to a particle size of below 1 micrometer (particle size distribution as measured by XDC, see example 1). These four samples were stored in closed Schott flasks and the particle size distribution measured again after a storage time of 30 days. The measured particle size distributions still have a log normal shape. The geometric mean of the four samples is 0.69 micrometer, 0.59 micrometer, 0.68 micrometer and 0.98 micrometer, respectively, which corresponds to a median shift of 12 to 63%. The particle size distributions were fitted with a lognormal function leading to can be described with (mu1=−0.375, sigma1=0.129), (mu2=−0.530, sigma2=0.108), (mu3=−0.391, sigma3=0.124) and (mu4=−0.016, sigma4=0.217), respectively. Considering the storage time of 30 days, these results show an enhanced size stability created by a protecting oil layer on the surface of the milled salts. Thus, storage under oil improves stability of the NaCl micron-sized particles.
- 10 wt % milled pure sodium chloride (Fine 50 Pure Dried Vacuum Salt, Glacia, British Salt, United Kingdom) in high-oleic sunflower oil (HOSO) slurries produced as detailed in example 1 with an XDC particle size of around 0.6 micrometer were homogeneously sprayed onto potato chips (unsalted potato chips, Walkers, United Kingdom) to a final salt content on the chips of 1.2 wt % and a total HOSO concentration of 33 wt %. These chips were sensory tested in a triangle test and compared to ready salted potato chips containing 1.5 wt % salt and 33 wt % HOSO (ready salted potato chips, Walkers, United Kingdom). In this test 120 consumers compared two samples of the reference (ready salted potato chips, Walkers, United Kingdom) and one sample of the salt-in-oil-slurry applied to unsalted chips with a 20 wt % reduced salt content. The consumers failed to determine any differences between these samples which means that by the application of micron-sized pure sodium chloride building blocks the sodium content could be reduced by 20 wt % without lowering the saltiness.
- While there are shown and described presently preferred embodiments of the invention, it is to be distinctly understood that the invention is not limited thereto but may be otherwise variously embodied and practiced within the scope of the following claims.
- The following documents are identified in this specification and are included by reference.
- 1. Friedlander, S. K. Smoke, dust, and haze (Oxford University Press, New York, 2000).
- 2. Schubert, H. Handbuch der mechanischen Verfahrenstechnik (Wiley-VCH, Weinheim, 2003).
- 3. Gunther, D., Horn, I. & Hattendorf, B. Recent trends and developments in laser ablation-ICP-mass spectrometry. Fresenius Journal of Analytical Chemistry 368, 4-14 (2000).
- 4. Vollenweider, M. et al. Remineralization of human dentin using ultrafine bioactive glass particles. Acta Biomaterialia 3, 936-43 (2007).
- 5. Gunther, D., Frischknecht, R., Heinrich, C. A. & Kahlert, H. J. Capabilities of an Argon Fluoride 193 nm excimer laser for laser ablation inductively coupled plasma mass spectrometry microanalysis of geological materials. Journal of Analytical Atomic Spectrometry 12, 939-944 (1997).
- 6. Janssen, E., Zirkzee, H. F., German, A. L. & Maxwell, I. A. Particle Sizing of Flocculated Latex-Particles by Physisorption of Nitrogen. Journal of Applied Polymer Science 52, 1913-1916 (1994).
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Cited By (5)
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US20080075813A1 (en) * | 2006-09-27 | 2008-03-27 | Gordon Smith | Seasoning and method for enhancing and potentiating food flavor utilizing microencapsulation while reducing dietary sodium intake |
US20110097449A1 (en) * | 2006-06-30 | 2011-04-28 | Conagra Foods Rdm, Inc. | Seasoning and method for seasoning a food product while reducing dietary sodium intake |
WO2012064439A1 (en) | 2010-11-10 | 2012-05-18 | Frito-Lay North America, Inc. | Salted food product |
US20140318026A1 (en) * | 2011-04-12 | 2014-10-30 | Clipp-Aid Llc | Compositions, kits, systems and methods for sharpening cutting blades |
WO2015042679A1 (en) * | 2013-09-26 | 2015-04-02 | Ultrapan Ind. E Com. Ltda | Nanosalt, cryogenic grinding process, aerosol and use of said aerosol |
Families Citing this family (6)
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DE102010041385A1 (en) * | 2010-09-24 | 2012-03-29 | Chemische Fabrik Budenheim Kg | salt composition |
GB2516985B (en) * | 2013-07-31 | 2015-07-29 | Tate & Lyle Ingredients | Method of producing salt composition |
CN104172091B (en) * | 2014-07-03 | 2016-10-05 | 叶卫斌 | A kind of production technology of the edible salt containing water-soluble silicon |
FR3057143A1 (en) * | 2016-10-12 | 2018-04-13 | Compagnie Des Salins Du Midi Et Des Salines De L'est | CONDIMENT HYPOSODE AROMATISE |
RU2652831C1 (en) * | 2017-08-07 | 2018-05-03 | Федеральное государственное бюджетное научное учреждение "Федеральный научный центр пищевых систем им. В.М. Горбатова" РАН | Curing mixture with reduced sodium content |
CN110463974B (en) * | 2019-09-19 | 2023-06-20 | 合肥工业大学 | Dipping salt of sodium salt-cellulose membrane and preparation method thereof |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20110097449A1 (en) * | 2006-06-30 | 2011-04-28 | Conagra Foods Rdm, Inc. | Seasoning and method for seasoning a food product while reducing dietary sodium intake |
US20080075813A1 (en) * | 2006-09-27 | 2008-03-27 | Gordon Smith | Seasoning and method for enhancing and potentiating food flavor utilizing microencapsulation while reducing dietary sodium intake |
WO2012064439A1 (en) | 2010-11-10 | 2012-05-18 | Frito-Lay North America, Inc. | Salted food product |
US20140318026A1 (en) * | 2011-04-12 | 2014-10-30 | Clipp-Aid Llc | Compositions, kits, systems and methods for sharpening cutting blades |
WO2015042679A1 (en) * | 2013-09-26 | 2015-04-02 | Ultrapan Ind. E Com. Ltda | Nanosalt, cryogenic grinding process, aerosol and use of said aerosol |
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BRPI0822257A2 (en) | 2014-10-07 |
CA2712727C (en) | 2013-07-30 |
MX338558B (en) | 2016-04-21 |
ZA201005446B (en) | 2011-03-30 |
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US9352974B2 (en) | 2016-05-31 |
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US20160242447A1 (en) | 2016-08-25 |
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